Sweet Potato & Black Bean Burritos

February 1st, 2008

This is one of J.’s top two favorite dishes that I prepare, and I’ve been making it for years. It’s healthy, easy to make, freezes nicely, and is just one of those all-around feel-good recipes. Leave out the cheese and it’s vegan (I don’t even think you’d miss the cheese, honestly).

I like to serve it with sweet and hot salsas, such as Newman’s Own Chunky Pineapple and Desert Pepper Trading Co.’s Roasted Habanero.

I find this is one of those recipes that people either LOVE! or HATE! and there is nothing in between.

Sweet Potato & Black Bean Burritos
Adapted from Addictive Sweet Potato Burritos

3 medium sweet potatoes
salt & pepper to taste

1 Tbsp. olive oil
1 large onion, chopped (frozen also works fine)
3 cloves garlic, minced
2 15-oz. cans black beans
1 tsp. cumin
1/4 tsp. cayenne pepper (adjust for your heat preference)
2 Tbsp. soy sauce

8 large tortillas
1 c. shredded cheddar cheese

Preheat oven to 350° F. (Skip this step if you are making these to freeze!)

Microwave sweet potatoes on a plate so they are cooked all the way through (pierce with a fork, cook for 12-15 minutes on high). Let cool until they can be handled easily. Remove and discard skins. Mash potatoes and season with salt & pepper. Set aside.

Heat oil in a large pan and saute onions until soft and golden, adding garlic for the last few minutes of cooking. Stir in black beans (including all of their liquid). Add soy sauce and seasonings to taste. Simmer uncovered until liquid is reduced and beans aren’t runny, about 15 minutes.

Layer sweet potato, beans, and shredded cheddar in tortillas and roll up as burritos. At this point, you can either individual wrap the burritos in foil, and freeze. Or, place rolled burritos in a casserole dish or on a baking pan and bake for 15-20 minutes, until browned.

Serve with salsa and sour cream.

To cook frozen burritos, I use Martha’s sage advice: Remove frozen burrito from foil. Place on a microwave-safe plate and cook on high for 3 minutes. On a baking sheet, bake in a 450° F oven for 15 minutes.

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Entry Filed under: Veggie Mains